ENGLISH ABSTRACT: The yeast Saccharomyces cerevisiae senses change within its environment and responds
through specific adaptive cellular programmes, in particular by modifying gene expression.
Many adaptive changes ...

ENGLISH ABSTRACT: No single chemical constituent can be accredited with giving wine and brandy their
overall aroma and flavour. The aroma and flavour of wine and brandy are rather
attributed to a number of chemical ...

ENGLISH ABSTRACT: The yeast Saccharomyces cerevisiae is able to sense and respond to changes in its
immediate environment. Information regarding the nutritional status of the
extracellular environment is sensed by ...

ENGLISH ABSTRACT: Wine fermentation with a yeast strain able to degrade grape cell polysaccharides can
result in improved processability and an increase in wine quality by improving extraction
of essential compounds from ...